Sbarro Pizza Dough

Dry mix all ingredients real well. Put in mixer and add warm water and mix well for 5 minutes adding additional flour if too sticky. Knead in mixer for 5 or 10 minutes until texture is a smooth satiny looking , soft and slightly tacky. Hand knead a minute or so to finish off. Put in floured bowl and cover and let rise for a few hours and - optional- re-knead for a minute or so and let rise for a second time. Dough is ready to use.

Roll dough out on floured bread board or pizza peal to 1/8 inch thickness and desired diameter. Trim excess dough and add toppings. Bake the pizza on a pizza stone on the bottom rack at 525 degrees for about 6 minutes checking the bottom of crust for brownness.